Monday, September 26, 2011

Torrejitas = childhood memories!

 1 pkg. dry yeast
 1/4 c. lukewarm water  
 3/4 c. milk
 6 tbsp. sugar
 1 tsp. salt
 2 tbsp. butter
 1 egg, beaten
 3 c. flour
 Approximately 2 inches of vegetable cooking oil

Stir yeast in lukewarm water and set aside for about 5 minutes. Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until warm to the touch. Stir in beaten egg and yeast mixture. Gradually add flour and knead it, adding only enough to make a firm dough. Cover dough with a damp cloth and allow it to rise in a warm place until it doubles in size, about 1 1/2 hours. Punch down, turn out onto a lightly floured board, and knead briefly until dough is smooth. Roll to about 1/2 inch thick strips. Heat oil to 350°F and cook Torrejitas a few at a time, browning on one side, and turning only once. They will puff up.
Drain on absorbent paper and sprinkle with powdered sugar.

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